Irresistibly Chewy Gluten-Free Peanut Butter Blondies You’ll Love

Gluten-Free Peanut Butter Blondies. Look, I know the struggle: You’re desperate for something sweet, but tired of passing on all the bakery treats because gluten just wrecks your day. Or maybe you’re like me, and the peanut butter obsession is so real it’s, okay, a little embarrassing. If that’s you, you seriously need to make these. Honestly, they’ve replaced brownies at my house most weeks. Oh, and if you’re into variety or just feel like eating dessert for breakfast, do yourself a favor and peek at these delicious gluten-free pastries or maybe an easy gluten-free blueberry scone too. Promise, friends will want to know where you got them.

What is a Blondie?

Ever tried to explain a blondie to someone and ended up just saying “It’s like a brownie, but not… brown?” That’s basically it. Blondies are the vanilla base cousin of brownies. They skip the cocoa, dial up the brown sugar, and create something kind of gooey, kinda gooey, perfectly chewy.

A proper blondie is all about that buttery, soft center with crisp edges that make you reconsider leaving any crusts behind. Some folks say they’re just cookie bars, but nah. They’ve got their own vibe. Plus, adding peanut butter takes things into a full-on nostalgic direction. If you ask me, the best ones hold their shape but melt in your mouth, leaving you eyeing the pan for sneaky seconds.

What’s wild is how many ways you can riff on them too. Some swirl in jam or fancy nuts, others toss in chocolate or even coffee for a kick. People get creative, and I say let your kitchen be weird if it means something this good pops out of the oven.

“I brought these gluten-free peanut butter blondies to a family BBQ—I kid you not, no one guessed they were gluten free. Not a single crumb left.” — Megan H.

 

How to Make Gluten-Free Blondies

Here we go: the real reason you’re here. Gluten-free baking can get a bad rep (I blame crumbly cookies from the store, honestly), but blondies actually make gluten-free life easier. The base is forgiving. If you use a solid gluten-free flour blend, you’ll probably fool even the pickiest wheat-lover.

Here’s the basic process, just like Grandma would tell you—if Grandma had celiac or just those “gluten makes me cranky” vibes.

Start by melting your butter to get that deep, rich flavor. Then, mix in brown sugar. (Don’t skimp—a generous cup will help keep them moist.) Peanut butter goes next, creamy kind works best usually. Eggs, vanilla, and your trusty gluten-free flour blend follow. A pinch of salt, baking powder for a little lift, maybe chocolate chips tossed in for sparkle. Mix gently. Spread in a pan. Bake just until the edges look set but the middle still squishes a little when you poke it.

My warning? Overbake these, and you’ll be scraping brick from your pan. I always pull them out even if I’m not sure—let ‘em cool, and they’ll firm up just right. Oh, and let’s sidestep that cardboard texture by using real butter and not some “light” nonsense.

Some friends swap half the flour for oat flour or toss in a little almond flour for the best texture. Can confirm: it works, but don’t go overboard on mixing. Otherwise, you go from chewy to just… odd.

Which Peanut Butter is Best for Blondies?

Let’s be honest—some folks will tell you to use whatever peanut butter is hanging out in your fridge. For these gluten-free peanut butter blondies, though, the type totally matters.

You want a regular, creamy peanut butter, like good old Jif or Skippy. Natural peanut butter (the kind you have to stir) sometimes makes things greasy or crumbly because it separates so much. If you really want to use natural, just make sure it’s well-stirred. Don’t skip this step or your bars can come out weirdly dense, even oily.

Crunchy peanut butter? It’s a bold move, but honestly, it can add fun texture if you like little peanut bits in every bite. Not traditional, but… who’s judging?

One friend insists on extra-salty peanut butters, and honestly, the salty-sweet thing does make the flavor pop. I’ve even tried almond butter in a pinch, and while it’s no peanut classic, it works if allergies are a thing.

Moral of the story: Grab the tried-and-true creamy jar for your first go. Tweak from there once you’re feeling confident.

How to Make this Recipe

Alright, let’s break it down simple. Literally anyone can make these gluten-free peanut butter blondies—if you can use a spoon and oven, you’re good.

• Gather your stuff: One bowl, measuring cups, and your pan (I use an 8×8 for thick bars, 9×13 if I want skinny ones).
• Mix wet ingredients: Melt 1/2 cup butter, add 1 cup brown sugar, 3/4 cup creamy peanut butter, mix until glossy. Toss in 2 eggs and a splash of vanilla.
• Stir dry stuff in: 1 cup gluten-free flour (any solid blend), 1/2 teaspoon baking powder, pinch of salt. Fold it in gently—don’t beat it up.
• Extras: If you want chocolate chips, go wild (half cup works). Spoon the mix into your pan.
• Bake: 350°F oven, about 25 minutes. Toothpick should have a few moist crumbs, not batter.

Friends, these smell so good you’ll want to eat them out of the pan. (Wait until they cool so you don’t burn your mouth—learned this the hard way.)

Ingredient	Amount	Notes
Butter	1/2 cup	Use unsalted for control over saltiness
Brown Sugar	1 cup	Packed for best results
Creamy Peanut Butter	3/4 cup	Regular or crunchy based on preference
Eggs	2 large	Room temperature helps blending
Vanilla Extract	1 teaspoon	For flavor enhancement
Gluten-Free Flour Blend	1 cup	Ensure it’s a 1:1 blend for best results
Baking Powder	1/2 teaspoon	Helps make them fluffy
Salt	Pinch	Balances sweetness
Chocolate Chips (optional)	1/2 cup	Add for extra indulgence

More Irresistible Chocolate Treats

If your sweet tooth is just warming up, friend, you have to try a couple of my other favs. Chocolate + peanut butter? Yeah, it’s the duo that never fails. Might I nudge you toward some gluten-free cinnamon coffee cake for breakfast, or even those gluten-free pizza rolls for an after-school snack? Both get devoured by hungry kiddos and grown-ups in my house, no leftovers ever.

Even my chocolate-loving cousins went for seconds with these. The best part? You can totally add chocolate chips or even a drizzle over the top. Some people get wild and swirl in Nutella, but hey, you do you.

Not just for dessert—blondies work as a sneaky after-workout “energy bar” (which is practically health food, right?) and disappear at potlucks faster than you can say “save me a piece.” Trust me, folks will call you a kitchen genius.

Common Questions

Can I freeze these blondies if I want to make them ahead?
Absolutely! Cut into squares, wrap snug in plastic, and freeze. Thaw at room temp, or pop in the microwave for those “emergency snack” moments.

Do I need fancy gluten-free flour or will any mix work?
Most all-purpose gluten-free blends are just fine. Just check that it says “1:1” for baking on the package.

Is this recipe dairy free?
Nope, since it uses butter, but you can swap in a dairy-free butter with decent results.

Can I add extras like nuts or candy?
Heck yes. Walnuts, chocolate chunks, or even butterscotch chips are epic.

How long do these stay fresh?
About three days sealed tight at room temp. Good luck making them last that long—mine disappear in a flash.

Your New Favorite Sweet Treat Awaits

Honestly, you don’t have to be a professional to bake up gluten-free peanut butter blondies so good people swoon. All you need is a bowl, a spoon, and something sweet craving your attention (and hey, maybe that’s you tonight). For a twist on this treat, check out these Peanut Butter Blondies with White Chocolate (gluten free) for a dreamy variation, or if you’re into simpler styles, try Best Peanut Butter Blondies (Gluten-free!) for a healthy take. More options? Peep Gluten Free Chocolate Peanut Butter Blondies or this rich Gluten Free Peanut Butter Blondies recipe for deep-dish flavor and even a classic version over at Gluten-Free Peanut Butter Blondies. The world of gluten-free peanut butter blondies is surprisingly vast—I say, explore it pan by pan.

So go on. Open the pantry, warm up that oven, and bake up something everyone at your table will cheer about. You’ve got this.

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